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1
Two nights before serving, place the corned beef in a large pot and cover with water.
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2
Refrigerate and soak for 24 hours, changing the water every four hours if possible.
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3
The night before serving, in a small bowl, mix the spicy brown mustard and fish sauce, and rub all over the meat.
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4
In another bowl, mix the salt, pepper and brown sugar.
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5
Sprinkle evenly all over the meat; do not rub it in.
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6
Place the meat on a rack placed over a baking sheet, and refrigerate uncovered for about 12 hours or overnight.
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7
Very early in the morning, remove the meat from the refrigerator and allow to rest for 1 hour to come to room temperature.
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8
Meanwhile, heat an oven to 200 degrees; or if you have a smoker, set it to 212 degrees.
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9
Heat a grill or large grill pan until very hot, about 10 minutes; if using an indoor grill or pan, make sure the room is well ventilated.
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10
Place the meat on the grill or pan fat side down, and allow it to sear on one side for 2 minutes.
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11
Continue turning and searing on each side including the ends for 2 minutes a side.
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12
Repeat for a second searing on each side; the meat should have a hard sear with grill marks.
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13
(If you are using a smoker, theres no need to sear the meat first.)
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14
Wrap the meat well in aluminum foil and place in a shallow baking dish.
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15
Bake for 12 hours; the finished meat should jiggle.
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16
(If you are using a smoker, do not wrap the meat in foil.
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17
Smoke for about 10 hours.)
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18
Remove the foil from the meat and raise the oven temperature to 400 degrees.
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19
When the oven is heated, return the meat to the oven and allow to roast until the crust is blackened and firm but still gives to the touch, 3 to 5 minutes.
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20
Remove from the heat and allow to rest for 10 minutes.
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21
Slice and serve with the pickled mustard condiment spooned on the side.
